While you could certainly use a can of chickpeas to make hummus, this recipe really shines when using dried chickpeas. Yes, it is an extra step to cook the chickpeas (either soaked or unsoaked, depending on your preference), I'd recommend pressure cooking them. Blend up the chickpeas while warm preferably. Additionally, this recipe uses FROZEN aqua faba. Whenever you cook a batch of chickpeas, freeze an ice tray full of liquid which keeps it shelf stable for much longer and easy to use whenever needed. The frozen aqua faba assists with the creaminess.
Ingredients
1 cups of cooked chickpeas (if pressure cooking: add at least double the amount of water, some salt, bay leaf and 1 tsp of baking soda along with the 1.5 cups dried chickpeas. Unsoaked, my pressure cooker needs 55 minutes high pressure for softer cooked chickpeas, 10 minutes and natural release for soaked)
Juice & zest of 2 lemons
2-4 cloves of garlic
1 tbsp toasted sesame seeds (depending on your preferences, feel free to use up to 1/3 cup or tahini instead)
1 tsbp cumin
1/2-1 frozen ice tray of aqua faba
salt & pepper to taste
Finishers
Sky is the limit when it comes to toppings! Here are some of my favorite sprinkles:
lemon zest
sumac
roasted chopped garlic
roasted chopped bell pepper
za'atar
smoked paprika
toasted sesame seeds
chopped olives
fresh chopped herbs
chopped sundried tomatoes
black cumin / nigella seeds
flaked salt
Method
Put all ingredients (including warm chickpeas and frozen aqua faba) into blender cup and blend on high until smooth. Scrape the sides if needed or use a blender stick. If needed, add more ice cubes of aqua faba after starting with 1/2 ice tray. Start out conservative with the aqua faba as the consistency should not become too runny. Spread the hummus in a bowl or on a plate and top with any combination of the above finishers.
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